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Instant Pot Ramen Noodles | 21 Day Fix Instant Pot Ramen Noodles

Instant Pot Ramen Noodles | 21 Day Fix Ramen Noodles

  • Author: Nancylynn Sicilia
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Asian

Description

This yummy Instant Pot Ramen Noodles soup is a healthier, 21 Day Fix approved version of everyone’s favorite dorm room dinner!


Ingredients

  • 2 tsp sesame oil
  • 2 tablespoons grated or finely chopped ginger
  • 1 1/2 tablespoons minced garlic
  • 4 cups stock (I used chicken, but vegetable would also work)
  • 3 1/2 cups water
  • 1 1/4 lb skinless, bone-in chicken thighs (you can sub boneless)
  • 1/3 cup coconut aminos (<—–click to see what I use)
  • 2 ramen noodle cakes (<——click to see what I use)
  • 1-2 cups finely chopped baby bok choy greens or finely chopped baby kale
  • 1-2 cups shredded carrots
  • Himalayan or sea salt
  • 1/4 cup chopped scallions or chives for optional garnish
  • fresh chili paste (or sub sriracha)
  • 2 soft boiled eggs for garnish

Instructions

Instant Pot:

  1. Set Instant Pot to saute and add sesame oil once the pot is hot. Stir in garlic and ginger and sauté until fragrant, being careful not to burn the garlic. Add in chicken, stock, water, and coconut aminos. Lock lid and press the “soup” setting or manual/pressure cook for 30 minutes.
  2. After cook time is through, remove chicken and let cool. Skim the top of the broth to remove any fat. If you have super picky kids, you can strain out the ginger and garlic, but I leave it in!
  3. Add ramen noodle cakes into the IP and place cover on the pot. The noodles should cook in the steam in just a few minutes. As soon as the noodles are soft, remove them from the pot and use your yellow container or a 1/2 measuring cup to portion out into four bowls.
  4. Next add the greens and the carrots to the pot. If your broth isn’t hot enough for them to steam in, turn your pot to sauté and stir your veggies as they soften or cook on manual for zero minutes.
  5. When your veggies are cooked, carefully remove the chicken from the bones (it should fall right off) and add it the pieces to the pot. Taste the broth and season with salt (I used 1/2 tsp) and more ginger, if you want – I love to add more, but I am crazy for ginger.
  6. Scoop 1 3/4 cup of soup on top of each bowl of noodles and garnish with scallions, dash of fresh chili paste, and soft boiled eggs (if you want!)

Stovetop:

  1. In a large dutch oven or pot, sauté sesame oil over medium low heat. Stir in garlic and ginger and sauté for a minute until fragrant, being careful not to burn the garlic. Add in chicken, stock, carrots, water, and coconut aminos. Bring to a boil, then reduce heat and simmer for 45 minutes or until chicken is tender enough to fall off the bone.
  2. Remove chicken and let cool. Skim the top of the broth to remove any fat. If you have super picky kids, you can strain out the ginger and garlic, but I leave it in!
  3. Add ramen noodle cakes into the broil and turn heat back up. The noodles should cook in just a few minutes. As soon as the noodles are soft, remove them from the pot and use your yellow container or a 1/2 measuring cup to portion out into four bowls.
  4. Next add the greens to the pot and stir until they wilt.
  5. When your veggies are cooked, carefully remove the chicken from the bones (it should fall right off) and add it the pieces to the pot. Taste the broth and season with salt (I used 1/2 tsp) and more ginger, if you want – I love to add more, but I am crazy for ginger.
  6. Scoop 1 3/4 cup of soup on top of each bowl of noodles and garnish with scallions, dash of fresh chili paste, and soft boiled eggs (if you want!)

Notes

4 servings – each is 1 yellow, 1 red, 1/2 – 1 green (depending on how many veggies you use – see post) and 1 tsp


Nutrition

  • Serving Size: 1/2 cup of noodles and 1 3/4 cup of soup

Keywords: ramen, noodles, asian, soup, instant pot, healthy, low-calorie, lunch